Bacon and egg cupcakes
- Serves: 4
- Prep: 5 mins
- Cook: 20 mins
Ingredients
4 slices of streaky bacon (not thick cut)
4 British Lion eggs
4 slices of brown bread
Butter
Cheese (Double Gloucester was used in this recipe)
Chives
Salt and pepper
Method
- Preheat your oven to 200C.
- Toast your bread, cut into rounds and then butter the round toast.
- Cook your bacon until it just begins to colour but is still flexible.
- Lightly grease the sides of each cupcake hole and lay a toast round at the bottom, butter side down.
- Line the sides of the hole with bacon to create a cup and place a little grated cheese into the bottom of the cup.
- Break an egg into each cup and quickly place into the oven.
- Bake for around 12 minutes until you have reached your desired level of ‘wobble’. Remove from the tray and season with a little ground salt and black pepper and some freshly chopped chives.
- Serve immediately.